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Lemon Cream Puffs Recipe

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★★★★★

4.6 from 111 reviews

Delight in these airy Lemon Cream Puffs, featuring delicate choux pastry filled with a luscious whipped lemon cream. Perfectly golden and crisp on the outside, with a zesty, creamy filling infused with fresh lemon zest and curd. An elegant dessert ideal for gatherings or a special treat.

Ingredients

Scale

Choux Pastry

  • 1 cup all purpose flour
  • 4 whole eggs (room temperature)
  • 1/2 cup unsalted butter (room temperature)
  • 3/4 cup water
  • 1/4 cup whole milk
  • 2 teaspoons granulated sugar
  • Pinch of salt

Lemon Cream Filling

  • 1 1/2 cups cold heavy cream
  • 1/2 cup lemon curd
  • 1/4 cup powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • Zest of 1 lemon

Optional

  • Powdered sugar for dusting over the tops

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 400°F (205°C). Line a baking sheet with parchment paper and prepare a piping bag fitted with a large round tip for the choux pastry dough.
  2. Make the Pâte à Choux Base: In a saucepan over medium heat, combine the milk, water, sugar, salt, and unsalted butter. Bring the mixture to a boil.
  3. Add Flour and Cook Dough: Remove the pan from heat and quickly add all the flour at once. Stir vigorously until the flour is fully absorbed and the dough forms a ball. Return the pan to the heat and stir for 2 more minutes to cook out the raw flour taste.
  4. Cool Dough: Transfer the dough to a mixing bowl. Let it cool for about 2 minutes while you get ready for the next step.
  5. Mix Dough and Incorporate Eggs: Using a hand mixer, beat the dough for 1-2 minutes to cool it further. Add the eggs one at a time, mixing well after each addition until the dough is smooth, thick, and elastic.
  6. Pipe and Bake: Fill your piping bag with the dough and pipe small mounds onto the prepared baking sheet, spacing them about 2 inches apart. Wet your fingertip and smooth down the tips to prevent burning. Bake for 25-30 minutes until golden and puffed. Avoid opening the oven during the first 20 minutes; use the oven light to monitor.
  7. Cool and Vent Cream Puffs: Remove the baked puffs to a cooling rack. Make a small slit on the side of each puff about one-third of the way down to allow steam to escape so they dry and cool faster.
  8. Chill Mixing Bowl for Whipping Cream: Place your mixing bowl in the freezer for 10 minutes to help the cream whip better.
  9. Prepare Lemon Cream Filling: Pour the cold heavy cream into the chilled bowl and whip to soft peaks. Gradually add powdered sugar, then whip to stiff peaks. Fold in vanilla extract gently. In three additions, fold in the lemon curd carefully to preserve the whipped texture, adding the lemon zest in the last addition.
  10. Fill Cream Puffs: Transfer lemon cream to a piping bag fitted with a star tip. Once the cream puffs are completely cooled, slice off their tops and pipe the cream into each puff’s cavity. Replace the tops.
  11. Alternative Filling Method: If you prefer not to cut the tops off, insert the piping tip into the vent slits and fill the puff through them.
  12. Serving: Just before serving, dust the cream puffs lightly with powdered sugar if desired.

Notes

  • Use room temperature eggs for better emulsification when adding to the dough.
  • Do not open the oven door during the first 20 minutes of baking to prevent the puffs from collapsing.
  • Chilling the mixing bowl before whipping cream ensures better volume and stability.
  • Folding the lemon curd gently prevents the whipped cream from deflating, keeping the filling light and airy.
  • These cream puffs are best enjoyed the same day they are made for optimal texture.

Keywords: Lemon Cream Puffs, Choux Pastry, French Dessert, Lemon Cream Filling, Pastry Recipe, Cream Puff Recipe

Find it online: https://chefmilacook.com/lemon-cream-puffs-recipe/